Chilli Crab Linguine

• Linguine(320 g)
• Crab(400 g)
• Olive oil(2 tbsp)
• Garlic(4 cloves)
• Anaheim Peppers(1)
• Chili flakes(½ tsp)
• Cherry Tomatoes(250 g)
• Tomato paste(1 tbsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Butter(20 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Finely slice {Garlic}, thinly slice the {Red Chili}, halve the {Cherry Tomatoes}, zest and juice the {Lemon}, and roughly chop the {Flat Leaf Parsley}.

   ~8 min

2. 2

   Cook the {Linguine} in the boiling water until just shy of al dente, about 9 minutes. Reserve 250ml pasta water before draining.

   ~9 min

3. 3

   Meanwhile, heat the {Olive oil} in a large frying pan over medium heat. Add the {Garlic}, {Red Chili} and {Chili flakes} and cook for 1 minute until fragrant. Stir in the {Cherry Tomatoes}, {Tomato paste}, {Salt} and {Black pepper}, and cook for 4 minutes, crushing the tomatoes as they soften into a light sauce.

   ~5 min

4. 4

   Add the {Crab}, {Butter}, half the {Lemon} juice and 120ml reserved pasta water to the pan. Simmer gently for 2 minutes, breaking the crab into rough flakes so it folds into the sauce without drying out.

   ~2 min

5. 5

   Add the drained {Linguine} to the pan with most of the {Flat Leaf Parsley}. Toss for 2 minutes, adding more pasta water as needed, until every strand is coated and the crab is evenly folded through. Taste and add more lemon juice if you want it brighter.

   ~2 min

6. 6

   Serve the linguine in warm bowls topped with the remaining {Flat Leaf Parsley}, the reserved {Lemon} zest and a little extra black pepper.